CHANA DAL - 1 TSP

firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp chana dal, pinch hing and few curry leaves

1

CHILLI - 1 CHOPPED

now add 1 chilli, 1 inch ginger and saute for a minute.

2

CARROT - 2 TBSP

further add 2 tbsp carrot, ¼ tsp turmeric and saute for 2 minutes.

3

RAVA - 1 CUP, COARSE

keeping the flame on low add 1 cup rava and roast well

4

TURNS AROMATIC

roast for 5 minutes or until the rava turns aromatic

5

COOL COMPLETELY

cool the rava completely and transfer to a bowl.

6

CURD WHISKED

furthermore, add ¾ cup curd, 2 tbsp coriander and ½ tsp salt

7

MIX WELL

mix well forming a thick batter.

8

WATER - 1/4 CUP

now add ½ cup water and mix well forming a smooth batter.

9

SOAK - 15 MINUTES

rest for 15 minutes or until the rava absorbs water.

10

IDLI BATTER

mix well and add water as required, to form an idli batter consistency batter.

11

CASHEW - HALF

grease the idli plate with oil and place cashews in the centre

12

ENO - 1/4 TSP

grease the idli plate with oil and place cashews in the centre

13

RAVA IDLI BATTER

pour the batter immediately into the idli plate. do not rest the batter.

14

STEAM - 13 MINUTES

steam the rava idli for 13 minutes on medium flame

15

READY TO EAT

finally, serve instant rava idli with coconut chutney and samba

16

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